Easy Edamame Salad

Ingredients

• 16 ounces of frozen shelled edamame

• 15 ounces of black beans, drained and rinsed

• 15 ounces of corn kernels, drained

• 1 cup of halved cherry tomatoes

• 1 large ripe avocado, pitted and diced

• ½ cup of finely chopped red onion

• ¼ cup of minced cilantro

• Juice of one lime

• 1 teaspoon salt

Instructions

1. Preheat oven to 450 degrees. Line a baking sheet with foil and set aside.

2. Place the chicken breasts on the prepared sheet and rub with the olive oil and season evenly with the salt, pepper, and garlic powder.

3. Bake chicken in preheated oven for 15-20 minutes until it reaches an internal temperature of 165 degrees.

4. While the chicken is cooking, heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon to a paper towel-lined plate.

5. Remove the chicken from the oven and allow it to rest for 3-5 minutes while you assemble the rest of the salad.

6. Add the chopped lettuce to a large serving bowl. Top evenly with the crumbled bacon, sliced avocado, tomatoes, eggs, and cheese.

7. Slice or chop the chicken as desired and place on the salad.

8. Top with your favorite salad dressing as desired.

Shared from Plantbased on a Budget